Wrap with Lentils, Pecans, Shredded Vegetables & Pecan Vinaigrette
6 large spinach sandwich wraps
1 1/2 cups cooked lentils
1 Recipe Pecan Vinaigrette (see below)
1/2 cucumber, peeled and sliced thin
1 red bell pepper, cut into thin strips
1 1/2 cups shredded carrots
1/2 cup red onion or scallions, sliced thin
1 cup chopped toasted U.S. pecans
1 cup finely shredded red and green cabbage, mixed
Salt and Pepper, to taste
Toss lentils with 1/2 cup Pecan Vinaigrette.
For assembly, place 2 thin slices of Havarti at the bottom of the wrap.
Put several slices of cucumber over cheese, then a portion of the bell pepper, carrots, and onion. Top with 3 to 4 tablespoons of the lentils, 2 tablespoons pecans, shredded cabbage and salt and pepper. Drizzle 1 tablespoon of the dressing over the top and wrap up like a burrito. Slice on the diagonal and serve cold or at room temperature.
Pecan Vinaigrette (Yields 1 ½ cups)
2 fl. Oz. apple cider vinegar
2 teaspoons brown sugar
3/4 cup U.S. pecans, coarsely chopped
1/2 teaspoon fresh rosemary, chopped fine
1/2 teaspoon fresh thyme, chopped fine
8 fl. Oz. pecan or vegetable oil
Puree the vinegar, brown sugar, pecans, and herbs in a blender. Slowly drizzle in the oil until the dressing is thoroughly blended. Adjust seasonings to taste. Store refrigerated in the refrigerator for 1 week.